Learning Center
Plans & pricing Sign in
Sign Out



Thick and Creamy Corn-Potato Soup
6 ears corn (cut off the cob)
6 medium-large red potatoes (chopped in 1/2 inch pieces)
6 carrots (finely chopped)
1 medium-large onion (finely chopped)
2 green peppers (finely chopped)
2 bay leaves
3 teaspoons thyme
2 teaspoons marjoram
3 teaspoons cumin
2 teaspoons sea salt
2 teaspoons pepper
3 32oz. boxes of vegetable broth
Water, as necessary
Put vegetables and spices in a large soup pot. Cook on medium heat, stirring occasionally for
15 minutes. Add broth and maintain a light boil. Cook 45 minutes to 1 hour. Remove from
heat. Blend 3/4 of the soup mixture in a blender in batches. Put blended soup in a large bowl
or container until the blending process is complete. Pour the blended soup back into the pot.
Add water to thin and obtain the desired consistency. Heat through and serve. Serves 8-10

Tomato Basil Soup
12 Vine Ripe Tomatoes
1 Package Cherry Tomatoes
2 1/2 Cups Fresh Carrot Juice (or Odwalla available in juice section)
1 Large Ripe Avocado
2 Yellow Onions (chopped)
4 Cloves Garlic (chopped)
5 Stems Fresh Basil
2 Tablespoons Pure Honey
1 Bay Leave
1 teaspoon Oregano
1 teaspoon Sea Salt
1 Tablespoon Red Pepper Flakes
2 Tablespoons Olive Oil
Cook onion and garlic in olive oil until tender. Cut tomatoes and avocado in quarters and
place all ingredients in blender and blend on low speed for one minute. Continue to blend on
high for an additional minute until creamy. Pour into large soup bowl or crock pot and cook
on medium low for 2 to 3 hours.
Daniel Fast Fiesta Pizza
1 packet of whole wheat pizza dough
Mariana sauce, ½ cup
Non-sticky spray
Soy cheese, shredded
Pizza pan
Diced carrots, mushrooms, bell peppers, corns, tomatoes, spinach and olives for the

Preheat the oven at 450 degrees F. This will take about 20-25 minutes.

Saute your veggies in the sauce, leaving aside the toppings.

Slightly knead the dough, roll on to a board and cut it in an exact circle.

Spray the non-sticky spray on the pan and place the cut piece of dough on it.

Even and generously spread the cheese on it and then layer it with the sauteed

Add the toppings and then one more layer of cheese.

Bake it for about 10 minutes and serve it hot.

Vegetable Soup:
2 medium garlic cloves, minced
1 medium onion, diced
2 medium carrots, diced
1 medium sweet red pepper, diced
1 medium celery stalk, diced
2 small zucchini, diced
2 c. green cabbage, shredded
2 c. Swiss chard, chopped
2 c. cauliflower, small florets
2 tsp. thyme, fresh, chopped
6 c. vegetable broth
2 tbsp. parsley, fresh, chopped
½ tsp. table salt, or to taste
¼ tsp. black pepper, or to taste
2 tbsp. fresh lemon juice, optional
Put garlic, vegetables, thyme and broth in a large soup pot. Cover and bring to a boil
over high heat, reduce heat to low and simmer, partly covered, about 10 minutes.

Stir in parsley; season to taste with salt, pepper and lemon juice.

Fruit Smoothie:

2 frozen bananas (skin removed and cut in chunks)
½ c frozen blueberries
1 c. orange juice
1 teaspoon vanilla extract (optional)
Place bananas, blueberries and orange juice in blender, puree. Use vanilla to taste. Use
more or less liquid depending on the thickness you want for your smoothie.

Vegetable Stir Fry:

1 small onion
1 red bell pepper
1 bunch broccoli florets
2 zucchini
1 small can sliced water chestnuts
1 can organic baby ear corn
1/4 cup soy sauce
Sautee first three ingredients in olive oil and soy sauce until slightly
tender. Add zucchini and just before done add water chestnuts and baby corn.
I also sprinkled with sesame seeds. Let simmer for 2-3 minutes and serve
over brown rice.
Black Bean and Rice Stuffed Peppers:
1 qt. 100% Vegetable or Tomato Juice
2 c. cooked black beans
1 c. cooked brown rice
2 med. green onions (chopped)
¼ c. fresh cilantro (chopped)
2 tbsp. extra virgin olive oil
2 tbsp. lime juice
1 clove garlic (finely chopped)
2-3 large bell peppers (cut in half lengthwise and deseed)

Combine all ingredients except juice and bell peppers in bowl and mix well. Place
peppers in
glass dish and stuff with mixture. Pour juice over peppers and plenty of excess in the
Cover and bake in oven at 350 degrees for 45-60 minutes.

Cabbage Stir Fry:
2 c. shredded cabbage
¼ c. chopped yellow onion
¼ c. chopped green onion
Sliced almonds
2 tbsp. chopped garlic
Salt and pepper
1 c. olive oil

Place ½ c. olive oil in pan and heat. Place almonds and garlic in hot oil and stir until
begins to
brown. Add all vegetables and remaining oil and season to taste with salt and pepper.
to stir until desired crunch.

Makes 2 servings
½ cup chopped, peeled tomato
2 tablespoon white wine vinegar
½ teaspoon dried basil (or 1½ tsp fresh)
½ teaspoon dried thyme (or 1½ tsp fresh)
½ teaspoon Dijon mustard
Chop in your favorite blending appliance. Keep refrigerated, lasts about 2 days. Serve
on green salads.

Prep Time: approx. 15 min.
Cook Time: approx. 30 min.
Ready in: approx. 45 min.
Yields 6 servings


2½ pounds baking potatoes
1 teaspoon olive oil
1 pinch ground cayenne pepper

Preheat oven to 450ºF (230ºC). Line a baking sheet with foil, and coat well with
vegetable cooking spray. Scrub potatoes well and cut into ½ inch thick strips. In a
large mixing bowl toss potatoes with oil and red pepper. Spread on baking sheet in
one layer. Bake for 30 minutes. Serve immediately.

Prep Time: approx. 15 min.
Cook Time: approx. 15 min.
Ready in: approx. 30 min.
Yields 4 to 6 servings

1½ pounds fresh green beans, trimmed and snapped
Garlic powder to taste
Onion powder to taste
3 tablespoons olive oil
In a pot over medium-high heat, combine green beans, garlic powder, and onion
powder. Cook, covered, until the beans begin to sweat. Remove lid and stir
occasionally until beans are tender. When the beans and spices have begun to 'burn'
on the bottom of the pan, which will lend a grilled flavor, stir in the olive oil and turn
off heat. Cover, and let stand a few minutes. Scrape the bottom of the pan to
incorporate the 'burnt' spices. Beans should have a dark, caramel color, but not black.

Vegetable Bean Soup

1 tablespoon extra-virgin olive oil
½ cup chopped onion
½ cup chopped carrots
½ cup chopped celery
1 clove garlic, minced
6 cups water
1 (8-ounce) can tomato sauce
1 (14.5-ounce) can light red kidney beans, rinsed and drained
1 (15-ounce) can black-eyed peas, rinsed and drained
1 (14.5-ounce) can French-style green beans, drained
1 cup chopped yellow summer squash, unpeeled
½ tablespoon chili powder
1 bay leaf
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley

Heat olive oil over medium heat in a large saucepan. Add onions, carrots, and celery. Cook
until vegetables are softened. Add garlic, and cook for 1 minute, stirring constantly so garlic
doesn’t burn. Pour in water and all remaining ingredients. Bring to a boil, and then lower
heat. Simmer, uncovered, 30 minutes. Discard bay leaf and stir in parsley before serving.


This chili is sooo easy to make. You can pretty much throw whatever you have into
the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to
mention delicious.

Prep Time: approx. 25 min.
Cook time: 30 min.
Ready in: approx. 55 min.
Yields 8 servings
1 tablespoon olive oil
1 cup chopped onions
¾ cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
¾ cup chopped celery
1 tablespoon chili powder
1½ cups chopped fresh mushrooms
1 (28 ounce) can whole, unsalted, peeled tomatoes with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole unsalted kernel corn, undrained
1 tablespoon ground cumin
1½ teaspoons dried oregano
1½ teaspoons dried basil

Heat oil in a large saucepan over medium heat. Sauté onions, carrots, and garlic until
tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until
vegetables are tender, about 6 minutes. Stir in mushrooms, and cook 4 minutes. Stir
in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to
a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring

Trail Mix
1 cup whole raw almonds or Cinnamon-Roasted Almonds
1 cup cashew halves & pieces
1 cup walnut halves
1/2 cup golden raisins
1/2 cup raisins
1/4 cup sunflower seeds
1/4 cup pumpkin seeds

Mix ingredients together, and store in an airtight container.
Cinnamon-Raisin Carrot Salad
2 cups shredded carrots, peeled
1 cup shredded red cabbage
1 apple, cored, unpeeled, cut into 1-inch matchsticks (about 1 ½ cups)
½ cup raisins
¼ cup chopped pecans
2 tablespoons raw sunflower seed kernels

1/3 cup unsweetened apple juice
1 teaspoon cinnamon

Mix carrots, cabbage, apple, raisins, pecans, and sunflower seeds kernels in a large
bowl. In a smaller bowl, add apple juice and cinnamon. Use a whisk to combine, and
pour over carrot mixture. Stir well to coat. Place in refrigerator 1-2 hours or until
cool. Serve chilled.

To top